Beaver in dry marinade

Beaver meat is dietary, which means that fat is present in fibers in rather low amounts. Traditionally, this type of meat is cooked for an extended amount of time until it becomes tender.

Ingredients

• 1 kilogram of boneless beaver ham;
• 1/2 teaspoon each of ginger, caraway seeds, dried garlic, dried onions and ground pepper;
• 50 grams of lard;
• 50 grams of butter;
• 1 teaspoon of coarse salt.

Directions

1. Combine spices and salt. If you like any particular herbs, you can add them or make a substitute.
2. Rinse the ham, pat dry with disposable towels. Grate the meat well with a mixture of salt and spices, leave to marinate in a closed container for 2 hours to a day. The longer the meat is aged, the better it will be saturated with aromas and flavor notes.
3. Fill the pickled ham with small pieces of bacon. Preheat oven to 200C.
4. Place the beaver ham on a baking sheet, melt the butter and pour over the meat. Send baked in the oven. After 20 minutes, pour 1 cup of water, preferably hot, onto a baking sheet.
5. Leave the ham to cook for another hour to an hour and a half. Check periodically how the process is progressing. Water the beaver meat with the secreted juice. Make sure that the baking sheet does not stay dry. If this happens, pour in 0.5 cups of hot water.
6. For this dish, if desired, you can immediately make a side dish. 40-50 minutes before the end of cooking, add some vegetables - potatoes, carrots, onions - all coarsely sliced. Or prepare a side dish of buckwheat, rice, or potatoes.
7. Take out the baking sheet with the prepared beaver ham. Serve with fresh vegetables and your favorite sauces.